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Posted in Recipes on 11 November 2006
Stats: 3,713 views and 2 Comments
From Nola Cuisine I made a small batch of Chaurice today to go into tonight’s Gumbo, and as a side for Monday’s Red Beans & Rice. Chaurice sausage is a fresh, highly spiced Creole sausage. For my more in depth post about Chaurice see this post. The one pictured on both posts is today’s batch, [...]
Posted in Recipes on 6 November 2006
Stats: 7,162 views and 10 Comments
I’m getting geared up for the rapidly approaching Thanksgiving holiday, so I decided to make a Roast Chicken stuffed with Oyster Dressing. Oyster dressing is wonderfully flavorful, and is a perfect compliment to Roast Chicken or Turkey. This dressing will also compliment Quail, Duck, or even a thick cut Pork Chop with a pocket cut [...]
File Gumbo RecipePosted in Recipes on 13 July 2006
Stats: 11,331 views and 6 Comments
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I finally got around to making a Filé Gumbo to take my pure Sassafras Filé powder for a test spin. I found that the flavor is much more subtle, and the thickening power is about 10 times that of the store bought. I’ve always felt that the store bought Filé always hijacks the flavor of [...]
Homemade Filé PowderPosted in Articles, Recipes on 3 July 2006
Stats: 20,819 views and 43 Comments
I finally made a small batch of homemade Filé Powder, and I can’t believe the difference between the true Filé and the store bought variety. The Filé that I made smells subtle and fruity like coriander seeds, or as my wife said, “Fruit Loops.” It’s color as you can see, is army green, and I’m [...]
Sassafras Trees & Filé PowderPosted in Articles on 25 June 2006
Stats: 5,123 views and 16 Comments
I’m always looking for new ways to make my Creole & Cajun cuisine more authentic, and a great way to do this is to make as many ingredients as possible from scratch, no matter how painstaking the process. Although for me, the more painstaking the process, the more fun I have doing it. I’ve always [...]
Chicken and Andouille Sausage Gumbo RecipePosted in Recipes on 20 February 2006
Stats: 9,490 views and 19 Comments
Yesterday was bitter cold here in the Detroit area, perfect Gumbo weather, so I whipped up a small batch to warm our souls. When it comes to chicken for soups, I’m a leg & thigh man. For my money you can’t beat that moist, flavorful dark meat just melting away in the pot. I don’t [...]
Posted in Recipes on 21 November 2005
Stats: 8,354 views and 4 Comments
I always make a big batch of Turkey Stock before Thanksgiving, for stuffing, gravy etc., and of course for the leftover Turkey Gumbo a day or two after the holiday. I made a huge batch of stock this year, so I made a little Pumkin Soup with a couple of the pie pumpkins that were [...]
Andouille Sausage RecipePosted in Recipes on 14 November 2005
Stats: 45,038 views and 43 Comments
Update- My Latest and very best to date! I finished my latest batch of Andouille (ahn-DOO-ee) yesterday, and I couldn’t be happier with the finished product. I learned a few things from my latest Tasso making experience that prompted me to change my Andouille procedure, it worked out well. I started making my own Andouille [...]
Posted in Articles, Great Chefs of New Orleans on 5 November 2005
Stats: 8,091 views and 16 Comments
My good friend Texas Chef Bill Moran and I recently came up with the idea to showcase some of the great Chefs of New Orleans, past and present. We’re not talking about the superstars like Prudhomme and Lagasse, but the somewhat lesser known New Orleans Chefs and cooks that, although not nationwide superstars, are heroes [...]
Posted in Recipes on 3 November 2005
Stats: 22,339 views and 19 Comments
Tasso (TAH-so) is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for hours. These days however, most of the Tasso that is available is a little more [...]
